Mutton Do Pyaza
Mutton do pyaza is a typical North Indian dish characterized by its double-onion preparation. Slightly fatty mutton is pressure-cooked in mustard oil with ginger, garlic, curd, and other spices. Onion cubes are tossed lightly for the second addition along with ginger, coriander, and garam masala before adding to the cooked mutton.
Ingredients
To cook the mutton:
- 1 kg mutton
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 5 pieces green cardamom whole pods
- 3 pieces black cardamom whole pods
- 2 cinnamon sticks 2-inch sticks
- 1 tsp black peppercorns
- 1 piece mace
- 3 pieces bay leaves
- 1 piece stone flower
- 1 piece Kashmiri red chili whole
- 5 onions large size, finely chopped
- 3 tbsp ginger garlic green chili paste
- 1 tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander seed powder
- 200 grams curd
- Salt to taste
- Coriander leaves a few, finely chopped
- Hot water as required
- ½ tsp garam masala powder
To cook the second onion masala:
- 1 tbsp mustard oil
- 2 onions large size, cut into cubes
- 1 tbsp black pepper cumin, coriander seeds mix
- Coriander leaves a few, finely chopped
- Ginger juliennes a few
- ½ tsp garam masala powder
- Salt to taste
Instructions
- Fry 1 tsp of cumin seeds, whole pods of 5 pieces of green cardamoms and 3 pieces of black cardamoms, 2 cinnamon sticks, 1 tsp of black peppercorns, 1 piece of mace, 3 pieces of bay leaves, 1 piece of stone flower, and 1 piece Kashmiri red chili (whole) in 3 tbsp mustard oil.
- Add finely chopped pieces of 5 large onions. Check doneness after 15 minutes.
- Add 3 tbsp ginger garlic green chili paste. Follow it with 1 tsp of turmeric powder, ½ tsp of red chili powder, 1 tsp of Kashmiri red chili powder, 1 tsp of coriander seed powder, and 200 grams curd.
- Add 1 kg mutton and a few finely chopped coriander leaves.
- Check doneness and add ½ tsp of garam masala powder and hot water as required. Cover and cook on medium flame for 15 minutes.
- Toss 2 large onions, cut into cubes in 1 tbsp mustard oil. Then add 1 tbsp of black pepper, cumin, coriander seeds mix, a few finely chopped coriander leaves, a few ginger juliennes, ½ tsp of garam masala powder and salt to taste.
- Pour it and mix with the cooked mutton. Add some more chopped coriander leaves. Mix and transfer it to a serving bowl.
- Your tasty and spicy mutton do pyaza is ready.
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Notes
I like to use mutton with a bit of fat for this recipe.
Add a little warm water after adding ginger, garlic, and chili paste so that they do not stick to the bottom of the pan.
Add the powdered spices and Dahi on a low flame so that they do not burn and curdle, respectively.
I like to use mustard oil for the authentic flavor, but you can use any cooking oil for this recipe.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Do Pyaza
Amount per Serving
Calories
488
Calories from Fat 342
% Daily Value*
Fat
38
g
58
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
95
mg
32
%
Sodium
99
mg
4
%
Potassium
520
mg
15
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
181
IU
4
%
Vitamin C
8
mg
10
%
Calcium
102
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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